Well, the Winter Illness Monster has settled into my house for the second time in three weeks. Am I being punished for not getting the flu shot? Or does this have something to do with wearing tights and skirts all winter long? Yeah, probably.
For whatever reason, my nasal passages are stuffed to the brim and my voice has decided it doesn’t want to come out and play. I’ve been forced to take a sick day. Downside of a sick day? I’m incapable of leaving my bed. Upside of a sick day? While I can’t talk, I can still blog- as long as my typing doesn’t interrupt my c0nstant nose blowing.
I absolutely adore avocado, and was entranced by an avocado pasta dish that Angela of Oh She Glows blogged about a few weeks back. I finally got around to making this delicious dish a few nights ago. It tastes very decadent and creamy when it’s really simple and fairly healthy. The healthy fats in avocado make the pasta taste like a Fettuccine Alfredo hybrid, but without the heavy cream and cheese.
Naturally, I adapted the recipe to ‘Jessamyn’ standards, which typically results in a key element being forgotten or dramatically distorted. In this case I used a bit too much garlic- in her recipe recap, Angela definitely says to limit the amount of garlic you use if you’re not too fond of the flavor. I love garlic, so I scoffed at this direction- I should not have scoffed. My sauce was very garlicky- I mean, it was still good, but I should have been a little less generous with the aromatics.
15 Minute Creamy Avocado Pasta
(Oh, you want Oh She Glow’s Original Recipe?)
Yield: Serves 1
1 medium sized ripe Avocado, pitted
1/2 lemon, juiced
2-3 garlic cloves, to taste (USE 2 IF YOU DON’T WANT TO SMELL LIKE THE INTERIOR OF A GARLIC PRESS)
1/2 tsp kosher salt
~2 tbsp extra virgin olive oil
2-3 oz of dry whole wheat pasta
Freshly ground black pepper, to taste
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Make the sauce by placing the pitted avocado, salt, garlic cloves, lemon juice, and olive oil into a food processor; process until smooth and creamy.
3. When sauce is thick, creamy, and delicious, reserve two healthy scoops (about 1/4 cup) in a serving bowl. Pour the rest of your avocado sauce in an air-tight container and store in the fridge for no more than 1-2 days.
4. When pasta is done cooking, drain and rinse in a strainer and place pasta into the serving bowl. Toss with sauce until fully combined. Serve immediately. Makes 1 serving.
The trouble with avocado is that it does not keep well after being exposed to the air. Therefore, I ate my avocado pasta for a couple of different meals in the days immediately following it’s preparation. This would be a really nice meal to share with someone else- If you choose to do this, simply double the pasta and serve all the sauce at once.
I served my pasta with turkey meatloaf cups which I adapted from a Weight Watchers Recipe. They are really easy to make, freeze very well, and can be used in a multitude of ways (for example, yesterday’s lunch consisted of a meatloaf sandwich).
Jessamyn’s Turkey Meatloaf Cups
Yield: 9 Servings (You can stretch the meat into 12 muffin cups, but 9 makes a healthy portion)
1 pound uncooked ground turkey breast (I used 93/7)
1 tsp table salt
1/2 tsp black pepper
1 Tbsp olive oil
1/2 large onion(s), finely chopped (about 3/4 cup)
3 clove(s) (medium) garlic clove(s), finely minced, or more to taste
1 tsp low sodium soy sauce
2 Tbsp sherry cooking wine
1. Preheat oven to 350ºF and coat 9-12 muffin holes with cooking spray
2. Place turkey in bowl; season with salt and pepper, mix until incorporated and set aside.
3. Place oil in a large frying pan and cook over medium heat; add onion. Sauté onion over medium heat until wilted and translucent, about 5 to 8 minutes. Add garlic; cook for 1 to 2 minutes.
4. Add soy sauce and sherry.
5. Add onion mixture to turkey and mix until thoroughly incorporated. Drop by heaping tablespoons into prepared muffin tins until 2/3 to 3/4 full. Bake muffins until center seems firm to the touch and turkey is completely cooked through, about 22 to 27 minutes. Yields 1 muffin per serving.
I sometimes chuckle when I read meatloaf recipes because the whole concept of meatloaf is to create a meal from what you have. I only used onion and garlic because that’s what I like in my loaf- however, you can throw in whatever aromatics, spices, or vegetables you have on hand and enjoy the hell out of your creation. Meatloaf gets a really bed reputation because of bad casserole concepts in the 1950’s. However, it’s actually a really great opportunity for food creativity.
Here’s what my finished plate looked like:
It might look a little monochromatic, but it was DELICIOUS
I ate my meatloaf cups drizzled with mustard because I’m weird like that.
(And yes, I photographed my dinner on top of my record player, one of the many makeshift photo studios in my apartment. Haters Gonna Hate.)